Herb-Crusted Salmon with Roasted Lemons
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Blueprint, 2008
- Yield Serves 6
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Ingredients
- 1/4 cup panko (Japanese breadcrumbs)
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon chopped dill, tarragon, or chives (optional)
- 1 tablespoon plus 1 teaspoon olive oil
- 1 3-pound salmon fillet, skin on, small bones removed
- 1/4 cup Dijon mustard
- Coarse salt and ground pepper
- 2-3 lemons, quartered, seeds removed
Directions
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1. Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil.
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2. Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season
with salt and pepper. Sprinkle with reserved panko mixture, patting
gently. Scatter lemons around salmon and drizzle them with oil. -
3. Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment).
Transfer fish to platter and garnish with roasted lemons.
I just made this for dinner, it was great delicious, crispy and healthy at the same time, I will definitely do it again.
This is my "go-to" dinner party recipe. It's so easy to make and big hit with both adults and kids!
Absolutely wonderful! Most delicious,and exquisite presentation!
about how many servings does this make?
i tried the "Make it Faster Roasted Salmon with Lemon-Herb Vinaigrette" tonite. wow! it was ready in now time and the taste was out of this world.
very pleased.
I really liked this dish. It's easy and delicious. I've tried it with salmon and flounder filets with much success.
I really loved this dish. It is quick, easy and looks great. I baked it at 450 degrees - a little afraid of my pans with the higher heat.